LOCAL NEWS…

This Friday, August 30th!

Original Location Re-Opening Post-Remodel and Expansion

It’s the story behind the motivation to create a food experience that is uncomplicated but has an added touch and that showcases the best of seasonal ingredients that make restaurants like Rustic Bakery the real deal.

Owner Carol LeValley first started using organic flour in her breads because she thought it improved the flavor. After reading more about organic farming practices, she came to understand what an impact it has not just on taste but on the planet. This reinforced her decision to source local, organic ingredients as much as possible with recipes that are her own or are developed from sources that suit her high standards. She enjoys that her cafés have become neighborhood gathering spots where wholesome food generates enthusiasm and connection.

Bakery Bliss

If you live in Marin, chances are you’re already familiar with the Rustic Bakeries. The plan for the original site on Magnolia in Larkspur was to make it an outlet for distributing the now widely available handmade toasted flatbreads, but when Ms. LeValley and her husband Josh Harris bought the former wine bar, they felt they couldn’t let the professional kitchen and restaurant space go to waste.

Sourdough Flatbread in Various Flavors

Eight years later, she has applied her philosophy to find the freshest and best ingredients and keep the preparation simple to create a booming business with three locations. And she has used her background in art and fashion design to create warm and inviting spaces where Almond Croissants, Berry Scones and Honey Whole Wheat Bread overflow in baskets behind the counter.

Berry Scone

Kouign Amann

Berry Scone and Kouign Amann

The retail product line of flatbreads on which it all began includes Sel Gris Flatbread, Savory Cheese Coins, Tart Cherry Pan Forte Crostini, Cacao Nib Cookies and the incredible Vanilla Pecan Granola.Here’s a sneak peek at the newly remodeled space.

Expanded Serving Counter

Communal Table and Wrap Around Window Bar

Ms. LeValley kindly has shared her recipe for Meyer Lemon and Chickpea Spread, a bakery favorite. See you Friday!

Rustic Bakery

Meyer Lemon Chickpea Spread

INGREDIENTS

2 Garlic Cloves

1/2 Bunch Cilantro, Stemmed

2 Cups/16 Ounces Cooked Chickpeas

2 Lemons, Zest and Juice

3/4 Cup Tahini

1/4 Cup Water

1/4 Cup Olive Oil

2 Teaspoons Salt

1/2 Teaspoon Pepper

INSTRUCTIONS

Mince garlic in a small food processor.

Add cilantro and process.

Drop in remaining ingredients.

Process until very smooth. Add water if needed.

Serve with Rustic Bakery Flatbreads.

Note: Dip will keep for one week in the refrigerator. Bring to room temperature before serving and top with additional olive oil.

About

The Real Deal Marin is your source for finding the best in food, whether eating in or dining out. You will find recipes with a clean and simple preparation, restaurants and purveyors that focus on authenticity and reports on efforts to build a better food system.

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